KR20040070855A - Steamed making method - Google Patents

Steamed making method Download PDF

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Publication number
KR20040070855A
KR20040070855A KR1020030007055A KR20030007055A KR20040070855A KR 20040070855 A KR20040070855 A KR 20040070855A KR 1020030007055 A KR1020030007055 A KR 1020030007055A KR 20030007055 A KR20030007055 A KR 20030007055A KR 20040070855 A KR20040070855 A KR 20040070855A
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South Korea
Prior art keywords
pumpkin
weight
steamed bread
dough
steamed
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KR1020030007055A
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Korean (ko)
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최철수
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최철수
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Priority to KR1020030007055A priority Critical patent/KR20040070855A/en
Publication of KR20040070855A publication Critical patent/KR20040070855A/en

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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A21D2/06—Reducing agents
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34—Animal material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages

Abstract

PURPOSE: A method of making steamed bread using a pumpkin as a main component instead of wheat flour is provided. The product containing pumpkin material perhaps arouses consumer's curiosity while having the pharmacological action of the pumpkin. CONSTITUTION: A mixture of 10 to 20% by weight of sugar, 1 to 2% by weight of salt and 2 to 6% by weight of margarine is kneaded with 6 to 9% by weight of boiling water and mixed with 3 to 8% by weight of milk, 3 to 8% by weight of unrefined rice wine(makkoli) and 2 to 6% by weight of yeast. The mixture is added with 40 to 50% by weight of wheat flour, 2 to 3% by weight of baking powder and 20 to 30% by weight of a raw pumpkin, aged at room temperature to give a steamed bread substrate, which is filled with red bean jam, aged for 12min at room temperature and then steamed for 15min or more in a steamer.

Description

호박을 이용한 찐빵 제조방법{Steamed making method}Steamed bread making method using pumpkin {Steamed making method}

본 발명은 호박을 이용한 찐빵 제조방법에 관한 것으로, 더욱 상세하게는, 인체에 유익한 이뇨작용, 소염작용, 해독작용 등, 탁월한 약리효과를 발휘하는 호박을 기호식품의 일종인 찐빵의 소재로 이용되도록 하여, 소비자들에게 새로운 개념의 건강식품으로 제공할수 있도록 한 찐빵 제조방법에 관한 것이다.The present invention relates to a steamed bun manufacturing method using a pumpkin, more specifically, to use a pumpkin having excellent pharmacological effects, such as diuretic, anti-inflammatory, detoxification effect beneficial to the human body as a material of steamed bread, a kind of favorite food Thus, the present invention relates to a steamed bread manufacturing method that enables consumers to provide a new concept of health food.

일반적으로 찐빵은 예로 부터 전해오는 전통 먹거리의 일종으로써, 이와같은 찐빵은 간편한 식용관계로서 소비자의 입맛을 돋구고, 시장기를 해소하는 등의 기호식품(간식)으로 널리 이용되는 것이다.In general, steamed bread is a kind of traditional food that has been handed down from the example, and such steamed bread is widely used as a favorite food (snack) such as a simple edible relationship to enhance the appetite of consumers and solve the market period.

또한, 상기와 같은 찐빵은 밀가루를 이용하여 조리되는 식품으로써, 이와같은 통상적인 찐빵의 종래 제조방법을 살펴보면;In addition, the steamed bread as described above is a food that is cooked using flour, looking at the conventional manufacturing method of such a conventional steamed bread;

먼저, 밀가루에 발효제와, 감미료(설탕등), 그리고 소정량의 물을 첨가, 반죽하여 이를 일정시간 숙성 발효 시킨 상태하에, 상기 숙성 발효된 밀가루 반죽을 반구 형상의 외피 구성으로 성형하여 그 내부에 팥앙금을 밀폐 충진시키고, 이어 상기 팥앙금이 충진된 반 구형상의 밀가루 반죽을 찜통등의 용기에 수용시켜 고온의 수증기를 이용, 일정시간 익힘되게 함으로서 식용이 가능한 찐빵을 조리하는 것이다.First, a fermentation agent, a sweetener (sugar, etc.), and a predetermined amount of water are added to the flour and kneaded, and then the fermented flour dough is molded into a hemispherical shell structure under a state in which it is aged for a certain period of time. The red bean paste is hermetically filled, and then the bean paste filled with the red bean paste is accommodated in a container such as a steamer to cook steamed bread that is edible by cooking for a predetermined time using high temperature steam.

하지만, 전술한 바와같은 종래의 찐빵은 단순한 밀가루 반죽에 팥앙금을 충진시킨 형태에 불과한 것으로, 그 맛이 획일적일수 밖에 없는 것이었을 뿐만 아니라, 상기와 같은 한정된 재료(밀가루, 팥앙금)의 사용으로 맛의 변화를 다양하게 추구할수 없는 매우 제한적인 조리상의 문제점을 갖게 하는 것이었으며, 또한 이와같은 획일적이고 제한적인 맛의 한계로 인해 각종 서구 식품에 길들여진 현대인의 입맛을 충족시키지 못하게 되는 등, 타 식품과의 판매경쟁에 있어 상대적으로 수익 효율이 저하될수 밖에 없는 상당한 문제점을 갖게 하는 것이었다.However, the conventional steamed bread as described above is not only a form in which the red bean paste is filled in the simple dough, but the taste is not only uniform, but also the use of the limited materials (flour, red bean paste) as described above. It was to have a very limited cooking problem that could not pursue a variety of changes, and also because of the limitation of the uniform and limited taste, it could not satisfy the taste of modern people tamed by various western foods. The company's competitive advantage in terms of sales competition has led to significant problems in terms of revenue efficiency.

한편, 또 다르게 상기한 종래의 찐빵은 밀가루와 팥앙금으로 이루어진 기호식품으로, 이는 단지 소비자의 입맛을 돋구고, 포만감을 주는 단순한 먹거리 정도에 불과한 것이었던바, 이에 먹거리 하나에도 건강을 우선적으로 생각하는 현대인에게 만족할 만한 기대효과(건강식품)를 부여하지 못하게 되는 등, 식품의 영양적 측면에 있어서 또한 매우 제한적인 문제점을 상존되게 하는 것이었다.On the other hand, another conventional steamed bread is a preference food consisting of flour and red bean paste, which is merely a simple food that enhances the taste of consumers and gives a sense of satiety. It also led to a very limited problem in the nutritional aspects of food, such as failing to give a satisfactory expected effect (health food).

따라서, 본 발명은 종래 찐빵 제조방법의 제반적인 문제점을 개선하여 새로운 맛과, 건강식품으로써의 효과를 발휘할수 있는 찐빵을 제공하고자 창안된 것으로;Therefore, the present invention was devised to provide a steamed bread that can improve the general problems of the conventional steamed bread manufacturing method to exhibit a new taste and effect as a health food;

본 발명의 목적은 자연에서 수확되는 농업 생산물로써, 인체에 탁월한 약리효과(이뇨작용, 소염작용, 해독작용 등)를 발휘하는 호박을 기호식품의 일종인 찐빵의 소재로 이용되도록 하여, 단순 먹거리에 불과한 찐빵을 인체에 유익한 건강식품으로 개선되도록 하고, 또한 호박 첨가에 따른 다양한 맛의 변화로서 현대인의 미각작 호기심을 충족시킬수 있도록 한 호박을 이용한 찐빵 제조방법을 제공함에 있는 것이다.It is an object of the present invention as an agricultural product harvested in nature, so that the pumpkin having an excellent pharmacological effect (diuretic, anti-inflammatory, detoxification, etc.) to the human body to be used as a material of steamed bread, a kind of favorite food, simple food It is to provide a steamed bread manufacturing method using a pumpkin so that only the steamed bread is improved as a health food beneficial to the human body, and also to satisfy the taste curiosity of modern people by changing the various flavors according to the addition of pumpkin.

한편, 본 발명의 또 다른 목적으로는 인체 건강에 유익한 소재(호박)의 사용과, 이로 인한 다양한 맛의 변화로써 타 식품(양과자 등)들 과의 경쟁력을 상승되도록하여 판매효율을 증대시킬수 있도록 한 찐빵 제조방법을 제공함에 있는 것이다.On the other hand, another object of the present invention is to improve the sales efficiency by increasing the competitiveness of other foods (such as confectionery) by the use of materials (pumpkin), which is beneficial to human health, and by various changes in taste. It is to provide a steamed bread manufacturing method.

이에, 상기 목적을 달성하기 위한 본 발명의 구체적인 수단으로는;Thus, the specific means of the present invention for achieving the above object;

반죽용기 내에 설탕을 10~20%, 소금을 1~2%, 마아가린을 2~6%의 중량 비율로 투입하는 재료 투입과정과;A material input process of adding 10 to 20% of sugar, 1 to 2% of salt, and 2 to 6% of margarine in a dough container;

상기, 설탕과, 소금과, 마아가린이 투입된 반죽용기에 100℃의 끓는물을 6~9%의 중량비율로 붇고, 거품기를 이용하여 상기 재료(설탕, 소금, 마아가린)를 혼합 용융시키는 배합과정과;The blending process of simmering the boiling water at 100 ° C. at a weight ratio of 6 to 9% in a dough container into which sugar, salt, and margarine are added, and mixing and melting the ingredients (sugar, salt, and margarine) using a foamer; ;

상기, 배합된 재료에 우유를 3~8%, 막걸리를 3~8%, 이스트를 2~6%의 중량비율로 추가 투입하여 거품기를 이용, 혼합시키는 부재료 첨가과정과;Adding the sub-material to the blended material by adding 3-8% milk, 3-8% makgeolli, and 2-6% yeast at a weight ratio to mix and mix with a foamer;

상기, 부재료 첨가과정을 행한 반죽용기내의 혼합물(설탕, 소금, 마아가린, 우유, 막걸리, 이스트)에 밀가루를 40~50%, 베이킹파우더를 2~3%, 작은 입자형태로 갈은 생호박을 20~30%의 중량비율로 첨가한 후, 이를 치대어 혼합시키는 반죽과정과;The raw pumpkin ground in a mixture (sugar, salt, margarine, milk, makgeolli, yeast) 40-50% of flour, 2-3% of baking powder, small grains 20 Adding to a weight ratio of ˜30%, kneading the mixture by stirring it;

상기, 반죽된 재료를 상온에서 10분 이상 방치하여 숙성시키는 1차 숙성과정과;A primary aging process of aging the kneaded material at room temperature for at least 10 minutes;

상기, 1차 숙성된 반죽을 35~45g의 중량으로 떼어낸후, 떼어낸 반죽에 팥앙금과, 호박소를 밀폐, 충진시켜 마무리하는 찐빵 성형과정과;The steamed bread forming process of finishing the first aged dough to the weight of 35 ~ 45g, sealing and filling the red bean sediment and amber cow in the peeled dough;

상기, 성형된 찐빵을 상온에서 15분 이상 방치하여 2차 숙성시킨후, 고온의 수증기를 발생시키는 찜통내에 투입하여 15분 이상 가열하여 익힘되게 하는 찜 과정을 행하게 함으로써 달성되는 것이다.The molded steamed bread is left to stand at room temperature for at least 15 minutes, and then aged. The steamed bread is put into a steamer generating hot steam and heated to cook for 15 minutes or more.

도 1은 본 발명에 따른 호박을 이용한 찐빵 제조방법의 공정순서도1 is a process flowchart of a steamed bread manufacturing method using a pumpkin according to the present invention

＜ 도면 주요부위에 대한 부호의 설명 ＞<Explanation of Codes for Major Parts of Drawings>

S1: 재료 투입과정 S2: 배합과정 S3: 부재료 첨가과정S 1 : Material input process S 2 : Compounding process S 3 : Substance addition process

S4: 반죽과정 S5: 1차 숙성과정 S6: 찐빵 성형과정S 4 : Kneading process S 5 : First ripening process S 6 : Steamed bread forming process

S7: 찜 과정S 7 : Steaming process

이하, 본 발명에 따른 호박을 이용한 찐빵 제조방법의 바람직한 실시예를 첨부도면에 의거하여 상세히 설명하기로 한다.Hereinafter, a preferred embodiment of the steamed bread production method using a pumpkin according to the present invention will be described in detail based on the accompanying drawings.

도 1은 본 발명에 따른 호박을 이용한 찐빵 제조방법의 공정순서도로서, 그 일련의 제조과정을 살펴보면;1 is a process flow chart of a steamed bun manufacturing method using a pumpkin according to the present invention, looking at a series of manufacturing process;

재료 투입과정(S1)과, 배합과정(S2)과, 부재료 첨가과정(S3)과, 반죽과정(S4)과, 1차 숙성과정(S5)과, 찐빵 성형과정(S6)과, 찜과정(S7)을 행하게 됨으로써 이루어지는 것이다.Material input process (S 1 ), compounding process (S 2 ), subsidiary material addition process (S 3 ), kneading process (S 4 ), primary ripening process (S 5 ), and steamed bread forming process (S 6) ), And the steaming process (S 7 ) is made.

이에, 먼저 상기 재료 투입과정(S1)은 찐빵의 재료가 되는 기초적인 원료를 준비하는 단계로서, 이와같은 재료 투입과정(S1)은 소정의 용량을 갖는 반죽용기를 구비시킨 상태하에, 상기 반죽용기내에 감미료인 설탕을 10~20%, 간을 맞추기 위한 소금을 1~2%, 지방성 식품으로써, 고소한 맛을 가미시키기 위한 마아가린을 2~6%의 중량 비율로 투입하여 준비함이 바람직하다.Thus, first the material input process (S 1 ) is a step of preparing a basic raw material to be the material of the steamed bread, such material input process (S 1 ) is a state provided with a dough container having a predetermined capacity, the It is preferable to prepare 10 to 20% of sugar as a sweetener, 1 to 2% of salt for seasoning, and 2 to 6% by weight of margarine for adding a savory taste.

또한, 상기 배합과정(S2)은 전술한 재료 투입과정(S1)을 통해 준비된 재료(설탕, 소금, 마아가린)를 고르게 혼합되게 하는 단계로써, 이와같은 배합과정(S2)은 상기, 설탕과, 소금과, 마아가린이 투입된 반죽용기에 100℃의 끓는물을 6~9%의 중량비율로 붇고, 이를 거품기를 이용하여 일정시간 휘저어 모든 투입된 재료(설탈, 소금, 마아가린)를 완전 용융, 혼합되도록 함이 바람직하다.In addition, the compounding process (S 2 ) is a step of mixing the ingredients (sugar, salt, margarine) prepared through the above-described material input process (S 1 ) evenly, such a compounding process (S 2 ) is the sugar Mix the boiling water at 100 ℃ with the weight ratio of 6-9% in a dough container filled with, salt, and margarine, and stir it with a whisk for a certain time to completely melt and mix all the input materials (sultal, salt, and margarine). Preferably.

이때, 상기 거품기는 일반적인 조리기구로써, 혼합되는 재료의 양에 따라 수동식 거품기 내지 전동식 거품기를 선택적으로 이용할수 있는 것이다.In this case, the foamer is a general cooking utensil, and may be used by using a manual foamer or an electric foamer according to the amount of material to be mixed.

또한, 상기 부재료 첨가과정(S3)은 상기, 찐빵을 제조하기 위한 또 다른 형태의 부재료 추가단계로써, 이와같은 부재료 첨가과정(S3)은, 상기 용융, 혼합된 재료(설탕, 소금, 마아가린)에 발효제인 이스트 2~6%와, 막걸리를 3~8%의 중량비율로 첨가하고, 재차 제조된 찐빵을 부드럽게 하기 위한 수단으로, 우유를 3~8%의 중량비율로 첨가하여, 전술한 거품기를 이용, 상기 첨가된 재료를 골고루 혼합되도록 함이 바람직하다.In addition, the subsidiary material addition process (S 3 ) is another form of the subsidiary material addition step for manufacturing the steamed bread, such a subsidiary material addition process (S 3 ), the molten, mixed materials (sugar, salt, margarine 2 ~ 6% of yeast fermentation agent and Makgeolli is added to the weight ratio of 3 to 8%, and milk is added at a weight ratio of 3 to 8% as a means for softening the steamed bread again. It is preferred to use a whisk to mix the added material evenly.

또한, 상기 반죽과정(S4)은 찐빵을 성형하기 위한 주재료 형성단계로써, 이와같은 반죽과정(S4)은 상기, 부재료 첨가공정(S3)을 행한 반죽용기내의 혼합물(설탕, 소금, 마아가린, 우유, 막걸리, 이스트)에 밀가루를 40~50%의 중량비율로 첨가하고, 기포발생에 의해 찐빵을 부풀게 하는 베이킹파우더를 2~3%의 중량비율로 첨가하며, 또 다르게 본 발명의 핵심 요지인 생호박을 작은 입자형태로 갈아, 이를 20~30%의 중량비율로 첨가하여 수작업에 의해 일정시간 치대어 골고루 혼합. 반죽되도록 함이 바람직하다.In addition, the kneading process (S 4 ) is a main material forming step for forming a steamed bread, such a kneading process (S 4 ) is a mixture (sugar, salt, margarine in the dough container in which the subsidiary material addition step (S 3 )) , Milk, makgeolli, yeast) add flour at a weight ratio of 40 to 50%, and add a baking powder to inflate steamed bread by foaming at a weight ratio of 2 to 3%, and alternatively, the key points of the present invention Grind the phosphorus pumpkin into small particles, add it at a weight ratio of 20 to 30%, and knead it for a period of time by hand. It is preferred to knead it.

이때, 상기 생호박은 조리되지 않은 작물 그대로를 의미하는 것으로, 이와같은 생호박은 강판등의 분쇄수단을 이용하여 몽글몽글한 작은 입자형태로 갈아서 이용하게 되는 것이다.At this time, the raw squash refers to the uncooked crop as it is, such raw squash is to be used to grind in the form of small particles by using a grinding means such as grater.

또한, 상기 1차 숙성과정(S5)은 전술한 반죽과정(S4)을 통해 형성된 일련의 혼합물, 즉 반죽을 상기 첨가된 발효제(이스트, 막걸리)에 의해 적절히 숙성시키는 단계로써, 이와같은 1차 숙성과정(S5)은 반죽된 재료를 상온에서 10분 이상 방치시키는 형태로 하여 이루어지도록 함이 바람직하다.In addition, the primary aging process (S 5 ) is a step of properly aging the mixture formed through the above-described kneading process (S 4 ), that is, the dough by the added fermentation agent (yeast, makgeolli), such a 1 Tea aging process (S 5 ) is preferably to be made in the form of leaving the kneaded material at room temperature for at least 10 minutes.

또한, 상기 찐빵 성형과정(S6)은 전술한 반죽을 이용하여, 반구 형상의 찐빵을 제조하는 단계로서, 이와같은 찐빵 성형과정(S6)은 1차 숙성된 반죽을 35~45g의중량으로 떼어낸후, 상기 떼어낸 반죽에 팥앙금과, 호박소 두가지의 속재료를 밀폐, 충진시켜 마무리 함이 바람직하다.In addition, the steamed bread forming process (S 6 ) is a step of producing a hemispherical steamed bread using the above-described dough, such a steamed bread forming process (S 6 ) is the weight of the first aged dough 35 to 45g After peeling off, it is preferable to seal and fill the inside of the peeled dough with red bean paste and pumpkin stuff.

이때, 상기 팥앙금은 통상의 찐빵에 이용되는 속재료로써, 감미료가 첨가된 통팥 내지 분쇄된 팥을 이용하게 되는 것이고, 호박소는 조리되지 않은 생호박을 강판등의 분쇄수단에 갈아 작은 미립자 형태로 하여 이용하게 되는 것인바, 특히 이와같은 팥앙금과 호박소를 반죽내에 충진함에 있어서는, 최초 팥앙금을 충진한 후, 상기 최초 충진된 팥앙금을 기초로 그 상부에 호박소를 적층키고, 상기 적층된 호박소 상부에 재차 팥앙금을 추가 적충되도록하여 찐방 소의 구성을 3단 적층구조(팥앙금-호박소-팥앙금)로 이루어지게 하는 것이다.At this time, the red bean paste is a material used in a normal steamed bread, it is to use a sweet or crushed red bean added with sweeteners, pumpkin pulverized uncooked raw pumpkin to a grinding means such as grater used as a small particulate form In particular, in the filling of such red bean paste and pumpkin stuffing in the dough, after filling the first red bean paste, the pumpkin is stacked on top of the first filled bean paste, and the red bean paste is placed on top of the stacked pumpkin. It is to be added to make the composition of the steamed cow three-layer structure (red bean paste-pumpkin-red bean paste).

상기, 찜 과정(S7)은 성형된 찐빵을 식용가능한 식품으로 익힘, 제공토록 하는 단계로써, 이와같은 찜 과정(S7)은 상기 성형된 찐빵을 상온에서 15분 이상 방치하여 2차 숙성시키고, 상기 2차 숙성된 찐빵을 재차 고온의 수증기를 발생시키는 찜통내에 투입하여 15분 이상 가열, 익힘되게 함이 바람직하다.The steaming process (S 7 ) is a step of ripening the steamed buns as an edible food, and providing them, such a steaming process (S 7 ) to leave the molded steamed buns at room temperature for 15 minutes or more to mature. In addition, the secondary aged steamed bread is preferably put in a steamer generating hot steam again to be heated and cooked for at least 15 minutes.

따라서, 상기와 같은 제조과정을 갖는 본 발명에 따른 호박을 이용한 찐빵 제조방법은 상호 유기적인 일련의 연결관계로써 이루어지게 되는 것인바, 이에 이와같은 유기적 연결관계로서의 공정과정을 전체적으로 살펴보면;Therefore, the steamed bun manufacturing method using the pumpkin according to the present invention having the above-described manufacturing process is to be made as a series of organic connections, looking at the process as an organic connection relationship as a whole;

먼저, 반죽용기 내에 설탕과, 소금과, 마아가린을 투입한 후, 여기에 끓는물 부어, 거품기를 이용, 용융 배합시키고;First, sugar, salt, and margarine are added to the batter container, and then boiling water is poured therein and melt-blended using a foamer;

이어, 상기 배합된 재료에 부가적이 재료로써, 이스트와, 막걸리와, 우유를추가적으로 첨하여 다시한번 거품기를 이용하여 혼합하며, 이와같이 혼합된 재료에 재차, 밀가루와 베이킹파우더와 생호박을 넣어 반죽한후, 이 반죽을 상온에서 1차 숙성되도록 한다.Subsequently, as an additional material to the blended material, yeast, rice wine, and milk were additionally added and mixed again using a foamer, and the dough was mixed with flour, baking powder, and raw pumpkin. Afterwards, the dough is first aged at room temperature.

이에, 상기와 같이 반죽이 1차 숙성되면, 숙성된 반죽을 일정량 떼어내어, 떼어낸 반죽에 팥앙금과, 호박소를 충진시켜 찐빵을 성형하고, 이와같이 성형된 찐빵을 재차 상온에서 2차 숙성시킨후, 고온의 수증기를 발생시키는 찜통내에 투입하여 익힘되게 함으로써, 완성된 식품으로서의 찐빵을 제공하게 되는 것이다.When the dough is first aged as described above, a predetermined amount of the aged dough is peeled off, and the steamed bread is formed by filling the removed dough with adzuki bean sediment and zucchini, and the steamed bread thus formed is second aged at room temperature again. It is put in a steamer that generates high temperature steam to be cooked, thereby providing a steamed bread as a finished food.

따라서, 본 발명은 탁월한 약리효과로써, 민간요법(산후부종의 완화 및 소염,해독작용 등)등 에 널리 이용되고 있는 호박을 주요 재료로 이용하여(반죽재료와 속재료) 기호식품인 찐빵을 제조토록 한 것으로, 이에 이와같이 제조되는 찐빵은 단순한 먹거리의 개념을 넘어 인체에 유익한 건강보조식품으로써의 기능 작용을 행하게 되는 것이다.Therefore, the present invention has excellent pharmacological effect, using the pumpkin widely used in folk remedies (relieving postpartum edema, anti-inflammatory, detoxification, etc.) as the main ingredients (dough ingredients and ingredients) to produce steamed bread, a favorite food In this way, the steamed buns thus produced will function beyond the concept of simple food as a health supplement food beneficial to the human body.

이상, 본 발명에 따른 호박을 이용한 찐빵 제조방법은 인체에 탁월한 약리효과(이뇨작용, 소염작용, 해독작용 등)작물로 널리 알려진 호박을 기호식품의 일종인 찐빵의 소재로 이용되도록 하여, 단순 먹거리에 불과한 찐빵을 인체에 유익한 건강식품으로 개선되도록 하고, 또한 호박 첨가에 따른 다양한 맛의 변화로서 현대인의 미각적 호기심을 충족시킬수 있도록 한 것이며;Above, the steamed bread manufacturing method using the pumpkin according to the present invention is to be used as a material of steamed bread, a kind of favorite food, pumpkin, which is widely known as an excellent pharmacological effect (diuretic action, anti-inflammatory action, detoxification effect) crops to the human body, simple food Steamed bread is improved to be a health food that is beneficial to the human body, and also to satisfy the taste taste of modern people by changing various tastes according to the addition of pumpkin;

또 다르게 인체 건강에 유익한 소재(호박)의 사용과, 이로 인한 다양한 맛의 변화로써 타 식품(양과자 등)들과의 경쟁력을 상승되도록하여 판매효율을 증대시킬수 있도록 한 것으로, 매우 유용한 기대효과를 제공하게 되는 것이다.In addition, by using materials (pumpkin) that is beneficial to human health and changing various tastes, it is possible to increase the competitiveness with other foods (vegetarians, etc.), thereby increasing sales efficiency. Will be done.

Claims (3)

반죽용기 내에 설탕을 10~20%, 소금을 1~2%, 마아가린을 2~6%의 중량 비율로 투입하는 재료 투입과정(S1)과;A material input process (S 1 ) in which a weight ratio of 10 to 20% of sugar, 1 to 2% of salt, and 2 to 6% of margarine is added into the dough container; 상기, 설탕과, 소금과, 마아가린이 투입된 반죽용기에 100℃의 끓는물을 6~9%의 중량비율로 붇고, 거품기를 이용하여 상기 재료(설탕, 소금, 마아가린)를 혼합 용용시키는 배합과정(S2)과;Mixing process to mix and melt the ingredients (sugar, salt, margarine) by using a foaming machine to pour boiling water at 100 ℃ in a weight ratio of 6-9% in the dough container, sugar, salt, and margarine is added ( S 2 ); 상기, 배합된 재료에 우유를 3~8%, 막걸리를 3~8%, 이스트를 2~6%의 중량비율로 추가 투입하여 거품기를 이용, 혼합시키는 부재료 첨가과정(S3)과;Subsidiary material addition process (S 3 ) of adding the mixed material by adding milk 3 ~ 8%, makgeolli 3 ~ 8%, yeast 2 ~ 6% by weight by using a foamer; 상기, 부재료 첨가과정(S3)을 행한 반죽용기내의 혼합물(설탕, 소금, 마아가린, 우유, 막걸리, 이스트)에 밀가루를 40~50%, 베이킹파우더를 2~3%, 작은 입자형태로갈은 생호박을 20~30%의 중량비율로 첨가한 후, 이를 치대어 혼합시키는 반죽과정(S4)과;To the mixture (sugar, salt, margarine, milk, makgeolli, yeast) in the dough container subjected to the subsidiary material addition process (S 3 ), 40 to 50% of flour, 2 to 3% of baking powder, and ground into small particles After adding the raw pumpkin in a weight ratio of 20 to 30%, kneading the mixture by stirring it (S 4 ) and; 상기, 반죽된 재료를 상온에서 10분 이상 방치하여 숙성시키는 1차 숙성과정(S5)과;The primary aging process (S 5 ) to leave the kneaded material at room temperature for at least 10 minutes to ripen; 상기, 1차 숙성된 반죽을 35~45g의 중량으로 떼어낸후, 떼어낸 반죽에 팥앙금과, 호박소를 밀폐, 충진시켜 마무리하는 찐빵 성형과정(S6)과;The steamed bread forming process (S 6 ) of removing the first aged dough to a weight of 35 to 45g, closing and filling the red bean paste and amber cow in the separated dough; 상기, 성형된 찐빵을 상온에서 15분 이상 방치하여 2차 숙성시킨후, 고온의수증기를 발생시키는 찜통내에 투입하여 15분 이상 가열하여 익힘되게 하는 찜 과정(S7)을 행하게 함으로써 이루어짐을 특징으로 하는 호박을 이용한 찐빵 제조방법.After the molded steamed bread is left to stand at room temperature for at least 15 minutes and aged for 2 hours, the steamed bread is put into a steamer generating hot steam and heated to cook for at least 15 minutes to be cooked (S 7 ). Steamed bread manufacturing method using the pumpkin. 제 1항에 있어서, 상기 반죽과정(S4)에 첨가되는 생호박을 건조 분쇄시켜, 작은 미립자 형태의 분말체로 투입되게 함을 특징으로 하는 호박을 이용한 찐빵 제조방법.The method of claim 1, wherein the raw pumpkin is added to the kneading process (S 4 ) to dry and pulverized, the steamed bread production method using a pumpkin characterized in that it is introduced into a powder of a small particulate form. 제 1항에 있어서, 상기 진빵 성형과정(S6)에 의해 충진되는 팥앙금과 호박소는, 반죽내에 최초 팥앙금을 충진한 후, 상기 최초 충진된 팥앙금을 기초로 그 상부에 호박소를 적층키고, 상기 적층된 호박소 상부에 재차 팥앙금을 추가 적층되도록하여 찐방 소의 구성을 3단 적층구조로 형성되게 함을 특징으로 하는 호박을 이용한 찐빵 제조방법.According to claim 1, The red bean paste and pumpkin stuffing is filled by the jin bread forming process (S 6 ), after filling the first red bean paste in the dough, based on the first filled red bean paste is laminated pumpkin on the top, and the lamination Steamed bread production method using a pumpkin, characterized in that the structure of the steamed cow is formed in a three-stacked laminated structure by adding the red bean sediment to be laminated again on the top.
KR1020030007055A 2003-02-04 2003-02-04 Steamed making method KR20040070855A (en)

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100711696B1 (en) * 2005-08-16 2007-04-25 곽성호 Method for steamed foam cakes and materials thereof
KR100721293B1 (en) * 2005-05-11 2007-05-23 박선희 Method of making pizza using sweet pumpkin
KR100938472B1 (en) * 2008-01-18 2010-01-25 대원과학대학 산학협력단 Manufacturing Method for Korean JjinbbangBread Using Medicinal Herbs
CN103211161A (en) * 2013-04-12 2013-07-24 王公福 Steamed bread recipe and making method
KR20190083188A (en) * 2018-01-03 2019-07-11 한영용 Manufacturing method for glutinous rise cake using embryo bud of rice
CN110604154A (en) * 2019-10-30 2019-12-24 福建省然利食品有限公司 Pumpkin bread without adding water and making process thereof
KR102175589B1 (en) 2020-04-14 2020-11-06 양춘심 Method for manufacturing breads using filling composition
KR20200139890A (en) 2019-06-05 2020-12-15 김순옥 Cream steamed bread and manufacturing method thereof
KR20210001283A (en) 2019-06-27 2021-01-06 양복선 Method for Manufacturing a Steamed Bread using Citrus and Steamed Bread manufactured by the method

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100721293B1 (en) * 2005-05-11 2007-05-23 박선희 Method of making pizza using sweet pumpkin
KR100711696B1 (en) * 2005-08-16 2007-04-25 곽성호 Method for steamed foam cakes and materials thereof
KR100938472B1 (en) * 2008-01-18 2010-01-25 대원과학대학 산학협력단 Manufacturing Method for Korean JjinbbangBread Using Medicinal Herbs
CN103211161A (en) * 2013-04-12 2013-07-24 王公福 Steamed bread recipe and making method
KR20190083188A (en) * 2018-01-03 2019-07-11 한영용 Manufacturing method for glutinous rise cake using embryo bud of rice
KR20200139890A (en) 2019-06-05 2020-12-15 김순옥 Cream steamed bread and manufacturing method thereof
KR20210001283A (en) 2019-06-27 2021-01-06 양복선 Method for Manufacturing a Steamed Bread using Citrus and Steamed Bread manufactured by the method
CN110604154A (en) * 2019-10-30 2019-12-24 福建省然利食品有限公司 Pumpkin bread without adding water and making process thereof
KR102175589B1 (en) 2020-04-14 2020-11-06 양춘심 Method for manufacturing breads using filling composition

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